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Chicken & Rice Casserole recipe from original New York Times Cookbook?

Does anyone have the original recipe for Chicken and Rice casserole from Craig Claiborne‘s original (not the new version) New York Times Cookbook?

CHICKEN AND RICE CASSEROLE

4 chicken breasts
1 can cream of celery soup
1 can cream of chicken soup
1 can cream of mushroom soup
2 stalks celery, diced
1 bay leaf
1 large onion, chopped
1/2 teaspoon Bell’s Poultry seasoning
3 cloves garlic, minced
1 cup Minute Rice

Mix the cans of soup with the rice at the bottom of the Crockpot. You may substitute the type of soup you use in any combination (for example: 2 cans cream of chicken soup and one can celery soup).
Add the diced celery, onion, and garlic and stir. Submerge the chicken in the soup.

Turn heat to high for 10 minutes, then reduce to medium and cook for 4-5 hours. Or cook on high for 3-4 hours.

Variation: leave out the rice and serve over cooked Pennsylvania style wide noodles.

Note: Use temperature setting recommended by your owner’s manual for cooking. Some crockery cookers have 3 settings – high, medium, and keep warm.

Don’t use the “keep warm” setting instead of the “cooking” settings for extended periods. Sometimes the high setting will cause overcooking and you will lose the benefits of using a Slow Cooker. The high setting is best used to bring food up to a safe temperature quickly before beginning slow cooking at the “medium” or “normal” setting.

Check your manual for best results!

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